Pitmaster Josh Cary and Chef Tom Jackson talk about their favorite drinks to have handy when grilling, give a little history of cheesecake and break down an incredible recipe for Kahlua Cheesecake on the grill.
- 2 Cups graham cracker crumbs
- 1/4 Cup sugar
- 4 oz (8 Tbsp) melted butter
- 24 oz cream cheese, room temperature
- 10 oz sugar
- 4 eggs
- 4.5 oz heavy cream
- 1/2 C Kahlua
- pinch salt
To make the graham cracker crust, melt the butter in a microwave safe bowl. Add the graham cracker crumbs and sugar to the bowl, and mix until incorporated. Press the mixture into the bottom and up the sides of your springform cheesecake pan. Use a measuring cup or glass to pack the crust down and level the surface.
Preheat your grill to 300ºF, set up for indirect grilling.
In the bowl of a stand mixer, combine the room temperature cream cheese and sugar. Whip on medium-high until light and fluffy and color has lightened. Scrape the sides occasionally and in between steps to help prevent lumps.
Add the eggs one at a time, allowing each egg to incorporate before adding the next. Add the pinch of salt. Scrape bowl. Mix another thirty seconds. Turn mixer down to low. Pour in the heavy cream and Kahlua. Mix one minute then remove from the mixer. Whisk by hand until all lumps have disappeared. Pour into the springform pan over the crust.
Place a foil pan (or sheet pan) on the bottom rack of the cooker and add a couple of inches of water. Place the cheesecake on top rack. Bake at 300ºF until the cheesecake reaches an internal temperature of 155ºF, about 2-2.5 hours. Pull and cool to room temperature. Chill in the refrigerator.
Run a knife around the inside of the springform pan ring. Remove the cheese cake from the pan. Slice and serve.